foods ii viruses ppt
Post on 24-May-2015
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Viruses
The leading cause of
foodborne illness
Characteristics
• Temperature:- can survive both cooler and freezer
temperatures
Growth
• Viruses can’t grow on food.
• Once eaten, they grow inside a person’s intestines.
Contamination
• Viruses can contaminate both food and water.
Transfer
• Viruses can be transferred from:
• Person to person
• People to food
• People to food-contact surfaces
Prevention
• Wash Your Hands!!
Foodborne Illnesses
• Hepatitis A
• Norovirus gastroenteritis
Are the two major foodborne illnesses
caused by viruses
Hepatitis A
This virus can contaminate food and water.
Food commonly linked with the virus
• Ready-to-eat food
• Shellfish from contaminated water
Most Common Symptoms
• Fever (mild)
• General weakness
• Nausea
• Abdominal pain
• Jaundice (appears later)
Prevention Measures
• Keep jaundiced employees out of the operation.• Keep employees who have been diagnosed with
hepatitis A out of the operation.• Wash hands.• Minimize bare-hand contact with ready-to-eat
food.• Purchase shellfish from approved reputable
suppliers.
NorovirusSometimes called the Cruise Ship Virus.
Food commonly linked with the virus:
Ready-to-eat food
Shellfish from contaminated water
Most Common Symptoms
• Vomiting
• Diarrhea
• Nausea
• Abdominal cramps
Other Prevention Measures
• Keep employees with diarrhea and vomiting out of the operation.
• Keep employees who have been diagnosed with Norovirus out of the operation.
• Wash hands.• Minimize bare-hand contact with ready-to-
eat food.• Purchase shellfish from approved,
reputable suppliers.
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